- Dissolve the yeast in the warm water. Set aside.
- Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices.
- Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil, reduce heat and continue to boil gently for one hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.
- Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place.
- Makes about 4 quarts.
Note: Choose dandelions from an open field far from any insecticide spraying. Pick early in the season when the leaves of the plant are still tender. Flowers that have just opened are best for Dandelion wine.
Prep time: 30 Minutes; Cooking time: 30 Minutes; Total time: 2 Hours
Recipe editor Patricia Mitchell
Book Review: Wildflowers of Texas